Read time: 13 min
Introduction
Here is something that does not get said enough in the commercial cookware world:
The Mexican comal is not a niche product. It is not a specialty item for a small slice of the ethnic cooking market. It is one of the fastest-growing categories in commercial kitchen equipment across North America — driven by the explosive growth of Mexican and Tex-Mex cuisine, the food truck revolution, the rise of street-food-inspired restaurant concepts, and the simple fact that a flat griddle producing perfect tortillas at commercial volume is genuinely irreplaceable.
And yet: most cookware brands treat mexican comal cookware as an afterthought. A line item in a catalog. A round pan with a handle (or without one) that they source from whoever quotes cheapest, slap a logo on, and call it a day.
Those brands are leaving significant money on the table — and handing the market to anyone willing to do this properly.
Doing this properly means understanding what traditional mexican cookware actually requires in manufacturing, what the commercial comal market actually wants, and how to build an OEM or ODM program with a manufacturer who understands both the technical requirements and the cultural context of what they are making.
That is what this guide is about.
Whether you are launching a mexican cookware set brand, building a wholesale distribution catalog for mexican restaurant cookware, or creating private-label authentic mexican cookware for retail — this is your complete roadmap from concept to container.
Key Takeaways
- The comal is the cornerstone of traditional mexican cookware — a flat griddle used for tortillas, quesadillas, tostadas, chile roasting, and spice toasting. As Mexican food becomes the dominant cuisine category in US food service, comal demand is growing at roughly the same rate as taco restaurant openings (which, for the record, are considerable).
- Mexican cookware wholesale programs built around a curated set — comal + cazuela + comal press + molcajete-inspired pieces — command significantly higher average order values than single-product programs. The opportunity is not in selling one comal; it is in building the complete mexican cookware set story.
- Carbon steel is the commercial comal standard. It heats faster than cast iron, weighs less, and develops a genuine non-stick patina with use. Cast iron is the premium home-cooking choice. Stainless steel is the NSF-compliant commercial kitchen specification. All three are fully customizable through OEM/ODM programs.
- OEM gives your brand full product ownership — proprietary sizing, custom handle design, exclusive finish, branded packaging. ODM gets you to market faster with a factory’s proven design base and your branding on top. The right answer depends on your timeline and how much product differentiation your brand needs today.
- The minimum order reality: most established OEM/ODM manufacturers for mexican comal cookware start at 100–300 units for standard catalog configurations with branding, and 500–2,000 units for custom tooling (new handle molds, proprietary sizing).
- Mexico cookware manufacturer is a frequent search phrase — but the actual production of export-grade commercial comales happens predominantly in China’s Guangdong Province (Jiangmen, Chaozhou for stainless/carbon steel) and Hebei Province for cast iron.
Why the Mexican Comal Is Having Its Global Moment
Let’s talk about why this market exists and why it is growing faster than most cookware categories.
Mexican cuisine has moved well beyond ethnic specialty status. It is now the number-one ordered food category in US food service by volume, and the tortilla has become the most-consumed bread product in the United States — surpassing the hamburger bun in 2020 and maintaining that lead since.
What this means practically: every taqueria, every food truck, every fast-casual Mexican concept, every hotel breakfast buffet with a made-to-order station, every catering company that does outdoor events — all of them need a comal. Most of them need several comales. And many of them are buying in volumes that make wholesale sourcing not just efficient but necessary.
Beyond North America, mexican cookware is growing in Western Europe (driven by a younger generation with global food sensibilities), in Australia, in the UK, and in the Middle East — markets where Mexican cuisine was once novelty but is now mainstream.
The authentic mexican cookware category benefits from this cultural tailwind in a specific way: consumers and restaurant operators who care about doing Mexican food right are willing to pay a meaningful premium for equipment that is correct — that is designed for how the food is actually made, not adapted from a general-purpose flat pan.
That premium is the brand opportunity.
What Makes Mexican Comal Cookware Different to Manufacture
Not every flat pan is a comal — and understanding the manufacturing differences helps you brief any OEM/ODM manufacturer correctly.
The Panza Arriba Profile
Traditional authentic mexican cookware comales have a slightly convex profile — gently curved upward at the edges, called panza arriba (“belly up” in Spanish). This shape is not decorative. It serves three functional purposes.
First, the convex profile means that masa pressed flat at the center of the comal sits at the highest temperature point, while the edges are slightly cooler — allowing the edge of the tortilla to cook more gently without charring while the center cooks fully. Second, the curved edge prevents cooking fat or excess moisture from running off the cooking surface. Third, the profile makes removing cooked tortillas easier — the slight incline means a spatula naturally slides under the edge of the tortilla.
Manufacturing this profile requires specific pressing tooling. A flat stamp die produces a flat comal. A convex upper die with the correct radius produces the panza arriba profile. Any OEM manufacturer producing a genuine mexican comal for a brand that claims authenticity needs to have this tooling or be willing to create it.
Size Precision Matters for Tortilla Production
A comal that is 1cm larger than specified does not fit the standard gas burner ring in a commercial kitchen. A comal that is 1cm smaller produces tortillas that are inconsistent with the restaurant’s portioning standards. For commercial mexican restaurant cookware, dimensional precision to ±2mm is a specification requirement, not a preference. Manufacturers need to be asked about their dimensional tolerance capability and confirmed.
Surface Finish for Non-Stick Performance
The commercial comal is not non-stick in the modern coating sense. It is either pre-seasoned (carbon steel or cast iron) or naturally smooth (stainless steel). The surface roughness specification matters: too rough and masa sticks. Too smooth and the patina layer does not build correctly on carbon steel. The correct surface roughness for a commercial carbon steel comal is Ra 1.6–3.2 μm (micrometers) — enough texture to hold seasoning, smooth enough for easy release.
This is a specification that most OEM buyers do not know to ask about — and most manufacturers do not volunteer. It is worth including in your brief.
The Full Range of Traditional Mexican Cookware You Can OEM/ODM
The comal is the cornerstone, but traditional mexican cookware is a complete system — and building a mexican cookware set program means understanding the full range.
The Comal (Flat Griddle)
The anchor product of any mexican style cookware collection. Available in:
- Round carbon steel (the professional standard, 25cm–50cm diameter)
- Round cast iron (heavier, better heat retention, popular for home use)
- Round stainless steel 304 (NSF-compliant commercial kitchen specification)
- Oval cast iron (traditional form, popular in higher-end restaurant presentations)
- Square carbon steel (flour tortilla and flatbread applications)
The Cazuela (Clay-Style Pot)
The traditional ceramic cooking and serving vessel of authentic mexican cookware. For OEM/ODM programs targeting the commercial and retail market, the ceramic cazuela is typically replaced or supplemented by cast iron or carbon steel equivalents that provide:
- Commercial durability (ceramic originals chip and break in commercial kitchen use)
- Dishwasher compatibility (critical for licensed food service)
- The same aesthetic as traditional clay — achievable through matte black enamel coating or pre-seasoning
A well-designed cast iron cazuela alternative is one of the highest-margin items in a mexican cookware set because it bridges authenticity (looks and feels traditional) with commercial practicality.
The Molcajete-Style Bowl
The traditional volcanic stone mortar and pestle of Mexican cooking. In cookware brand programs, this is typically produced as a cast iron equivalent — heavier and more durable than volcanic stone, with the same deep bowl and rough interior texture that makes it effective as a mortar. Also doubles as a serving vessel for guacamole and salsas, which is a significant portion of its commercial appeal.
The Tortilla Press (Prensa Para Tortillas)
Cast iron or heavy steel tortilla press for producing consistent corn tortillas. The standard OEM specification is a 20cm (8-inch) diameter cast iron press — the most versatile size for standard taco tortillas. See our dedicated tortilla press buying guide for full specification details.
The Comal Press (Tortilla Warmer Stand)
A folded or lidded holding vessel for keeping tortillas warm during service. Stainless steel or cast iron construction. Often the most practical B2B item in a mexican restaurant cookware catalog because it solves a real service problem (tortillas cooling between press and table) with a simple, durable piece of equipment.
The Complete Set Concept
A mexican cookware set designed for retail or wholesale presents these items together — either as a coordinated collection with matching finish and branding, or as a configurable program where buyers select the pieces relevant to their operation. Sets command 25–40% higher margin per component than individual piece sales because the curated set reduces the buyer’s purchasing decision burden and signals brand intent.
OEM vs ODM for Mexican Cookware Brands: The Real Decision
We have covered the OEM vs ODM question at length in other guides. Here is the specific application to mexican comal cookware brands.
When ODM is Right for Your Mexican Cookware Program
You are launching your first line of mexican style cookware and want to reach market within 10–14 weeks. You need a comal that performs correctly and looks good under your brand. You are not yet at the scale where proprietary tooling investment makes sense.
In this case: Find a manufacturer with a proven carbon steel comal in the size range you need. Specify: your logo (laser engraving or screen print), your packaging (full custom design), and your preferred handle configuration from their available options. This is ODM with OEM branding — the fastest, lowest-risk path to a branded mexico cookware product.
What you can still own in ODM: Your packaging design, your brand mark on the product, your set curation (which pieces go together), and your brand story. None of these require custom tooling.
When OEM is Right for Your Mexican Cookware Program
You are building a serious authentic mexican cookware brand with a specific product vision. You want a panza arriba profile that no competitor can replicate because it requires tooling you own. You want a handle shape that is distinctive on the shelf.
In this case: Commission an OEM program. The handle mold costs $3,000–8,000. The panza arriba pressing die costs $2,000–6,000. These are brand assets — tooling you own, stored at the factory, producing products that belong to your specification permanently.
The timeline reality: Full OEM with custom tooling adds 8–14 weeks to your development timeline versus ODM. For a brand that is serious about the market, that investment period pays back on every order.
The Hybrid That Actually Works
Most successful mexican cookware brands do this: ODM construction (factory’s proven flat carbon steel plate, proven heat distribution, proven handle weld quality) + OEM handle (custom shape, your tooling, nobody else has it) + full OEM packaging.
You get 80% of the differentiation of full OEM at 40% of the tooling cost and 60% of the timeline. It is not a compromise. It is smart brand development.
What to Customize: Every Variable Available to Your Brand
Here is the full customization menu for an OEM/ODM mexican comal cookware program.
Material and Construction
Carbon steel grade: Most commercial comales use Q235 or Q195 carbon steel (Chinese standard equivalents to mild steel). Specifying 1.5mm–2.5mm thickness is the commercial range. Thicker is heavier but holds heat better. For commercial restaurant use, 2.0mm is the professional sweet spot — substantial heat retention without the weight of cast iron.
Cast iron specification: For cast iron comales, specify: wall thickness (typically 4–6mm for standard; 6–8mm for heavy-duty), pre-seasoning (natural vegetable oil, as required by major US retailers), and enamel options if relevant (matte black enamel eliminates seasoning maintenance, popular for commercial kitchen applications).
Stainless steel grade: 304 (18/8) for food-contact surfaces. Always require the Mill Test Certificate confirming grade. Non-negotiable if you are selling into commercial kitchen distribution.
Shape and Profile
- Round diameter: Any size from 20cm to 50cm in 2cm increments from most manufacturers. Custom sizes beyond this range require new tooling.
- Panza arriba profile: The traditional convex profile. Requires specific pressing die.
- Flat profile: Standard option available without additional tooling cost. Correct for flour tortillas and commercial griddle applications.
- Square format: For flour tortilla and flatbread applications. Different pressing die, standard option at most OEM manufacturers.
- Oval format: Traditional aesthetic, requires oval-specific die.
Handle Configuration
- No handle (most traditional — requires two-handed towel handling, authentic but less convenient)
- Single side handle (loop or straight, stainless steel or wood grip)
- Two side handles (loop handles for oven-to-table presentation)
- Folding handle (space-saving for commercial kitchen storage)
- Custom handle shape (OEM tooling required — your design, your mold, your IP)
Surface Treatment
- Mill finish (plain raw steel or iron, requires buyer-side seasoning before first use)
- Factory pre-seasoned (natural vegetable oil, ready to cook immediately)
- Black oxide treated (chemical blackening process, aesthetic patina effect, minimal corrosion protection)
- Matte black enamel (for cast iron — eliminates seasoning maintenance, commercial-friendly, aesthetically strong)
- Ceramic coating (for the non-stick option in a mexican style cookware line)
Branding and Packaging
- Logo application: laser engraving (most durable, premium presentation), screen print (lower cost, good for color logos), embossing (premium tactile mark)
- Color box: full custom design (your photography, your brand story, your certifications)
- Hang tag or swing tag for retail presentation
- Gift box / set packaging for retail bundling
- Instruction insert (care instructions, seasoning guide, recipe inspiration)
Materials Explained: Carbon Steel, Cast Iron, and Stainless Steel Comales
Each material serves a different segment of the market. A complete mexican cookware wholesale program typically offers two or three options.
Carbon Steel: The Commercial Standard
Carbon steel comales heat faster than cast iron (reaching cooking temperature in 3–5 minutes vs 15–20 minutes), weigh significantly less (a 12-inch carbon steel comal weighs 1.5–2.5 kg; the cast iron equivalent weighs 3.5–5 kg), and develop a genuine non-stick patina with regular use that professional cooks prize.
In commercial restaurant kitchens running comal stations all day, carbon steel is the dominant choice. In food trucks where weight matters in every piece of equipment, carbon steel wins by default. For any brand targeting the professional mexican restaurant cookware market, carbon steel is the correct anchor product.
The seasoning requirement (an initial oil treatment before first use) is a feature in this market segment, not a drawback. Professional cooks who cook Mexican food understand seasoned cookware. It is part of the cultural authenticity.
Cast Iron: The Premium Home Cooking Choice
Cast iron comales heat slowly but retain heat exceptionally well — once at temperature, they maintain it through multiple tortilla flips without recovery time. For home cooks making 20 tortillas at a leisurely pace, this is genuinely beneficial. For a restaurant running 600 tortillas through a two-hour service, the slow heat-up is operationally impractical.
Cast iron commands a retail price premium of 30–60% over equivalent carbon steel, making it the right choice for a brand positioning authentic mexican cookware at the premium home-cooking tier. The weight (which is a limitation commercially) becomes a quality signal in the retail context — heavy means serious.
Enameled cast iron (matte black or terracotta-inspired colors) bridges the gap: cast iron performance with reduced maintenance requirements. A strong option for a mexican cookware set line targeting retail consumers who want authenticity without the seasoning discipline.
Stainless Steel: The NSF-Compliant Commercial Specification
Stainless steel (304 grade) comales are the correct specification for commercially licensed US food service operations. They are dishwasher safe, NSF food-contact compliant, non-reactive with acidic ingredients, and require no seasoning maintenance.
The trade-off is that stainless steel does not develop the seasoned surface that makes carbon steel gradually more non-stick over time. Oil or cooking fat is required for each use. For commercial mexican restaurant cookware programs where health code compliance and dishwasher compatibility are operational requirements, this is a fully acceptable trade-off.
Finding the Right OEM/ODM Mexican Comal Manufacturer in China
Here is the honest geography lesson that most sourcing guides skip.
Most internet searches for “mexico cookware manufacturer” produce results from Mexico-based cottage industry producers — artisan clay pot makers, traditional comal smiths, small-batch producers serving the domestic Mexican market. These are beautiful products and genuinely authentic. They are not equipped to supply commercial wholesale volumes, OEM programs, or export-grade certification requirements.
The actual supply chain for commercial-grade mexican comal cookware at wholesale volume runs through China’s manufacturing clusters — specifically:
Guangdong Province (Jiangmen, Chaozhou): Carbon steel and stainless steel cookware. The primary hub for the export stainless steel and carbon steel cookware market globally. Factories here have the pressing equipment, the welding capability, and the surface treatment facilities to produce commercial comales at any specification.
Hebei Province (Shijiazhuang area): Cast iron cookware manufacturing. The largest concentration of commercial cast iron cookware production in China. Multiple established OEM/ODM cast iron manufacturers with export certification infrastructure.
Zhejiang Province (Yongkang): Hardware and kitchenware — aluminum and carbon steel. Relevant for lighter-gauge carbon steel comal production.
What to Look for in a Manufacturer
Specific experience with flat griddle / comal production: Ask directly — “Have you produced comales for export to North American or Latin American markets?” A manufacturer with relevant experience already understands the panza arriba profile, the size requirements, and the seasoning specification.
Pressing equipment capable of the convex profile: If you want the traditional curved profile, confirm the manufacturer has the pressing die or is willing to create it.
Surface treatment capability: Pre-seasoning requires an oil treatment oven. Not all factories have this equipment. Confirm before specifying pre-seasoned as a product requirement.
OEM documentation standard: Mill Test Certificates for steel grade, NSF compliance documentation if required, ISO 9001 quality management.
Sample availability: Request samples of their existing comal production before discussing your custom program. The sample tells you their actual capability more accurately than any conversation.
MOQ, Lead Times, and Pricing Reality Check
No sourcing guide is complete without the actual numbers. Here is the realistic landscape for OEM/ODM mexican comal cookware programs.
MOQ Reference
| Program Type | Typical MOQ |
|---|---|
| Standard catalog comal with logo | 100–300 units |
| Standard with custom packaging | 200–500 units |
| Custom handle shape (new mold) | 500–1,000 units |
| Custom panza arriba profile (new die) | 500–1,500 units |
| Full custom comal (new tooling) | 1,000–3,000 units |
| Complete mexican cookware set program | 200–500 sets |
Lead Time by Program Type
| Program Type | Production Lead Time | Total to Delivery |
|---|---|---|
| ODM with branding | 25–35 days | 10–14 weeks |
| ODM + custom packaging | 30–40 days | 11–15 weeks |
| New handle mold | 50–70 days | 16–22 weeks |
| Full OEM with multiple new tools | 70–100 days | 20–30 weeks |
Tooling Cost Reference
| Item | Approximate Cost |
|---|---|
| Handle mold (standard shape) | $2,000–$5,000 |
| Handle mold (complex/ergonomic shape) | $5,000–$10,000 |
| Panza arriba pressing die | $2,000–$6,000 |
| Square format pressing die | $1,500–$4,000 |
| Embossing die for logo | $500–$1,500 |
Tooling belongs to the brand once paid. It is stored at the factory and used exclusively for your production. It follows your brand if you change manufacturers (with proper contractual documentation).
Building Your Mexican Cookware Set for Wholesale
The single biggest commercial lever in a mexican cookware wholesale program is the curated set. Individual pieces are lower-margin transactions. Sets create a brand statement, drive higher order value, and solve the buyer’s “what do I need” problem in a single purchase.
The Essential Mexican Cookware Set (Commercial B2B Version)
Built for mexican restaurant cookware wholesale programs:
- 1 × carbon steel comal (28cm / 11-inch for standard taco production)
- 1 × carbon steel comal (35cm / 14-inch for large-batch or quesadilla production)
- 1 × tortilla press (cast iron or heavy carbon steel, 20cm / 8-inch)
- 1 × tortilla warmer (stainless steel, folded lid style)
This configuration addresses the complete tortilla production and service workflow for a standard taqueria — from press to comal to table. Presented as a branded program to restaurant owners and food truck operators, it commands a premium over individual piece purchasing and drives larger average order values.
The Essential Mexican Cookware Set (Retail Consumer Version)
Built for a mexican cookware set retail brand targeting home cooks:
- 1 × pre-seasoned cast iron comal (25cm / 10-inch round)
- 1 × cast iron cazuela (equivalent) / shallow braiser
- 1 × cast iron tortilla press (20cm / 8-inch)
- 1 × molcajete-style cast iron mortar and pestle
- Brand story insert: “the four tools of the Mexican kitchen”
This narrative-led set positions the brand as a custodian of traditional mexican cookware culture — not just a cookware supplier, but a guide to doing Mexican cooking correctly.
The Mexican Restaurant Cookware Market: B2B Opportunity
The B2B opportunity in mexican restaurant cookware is larger and less competitive than most cookware brands realize — and here is why.
The number of Mexican restaurants, taquerias, food trucks, and Mexican-inspired concepts in the US has grown at approximately 5% annually for the past decade. Most of these operators do not have a preferred supplier relationship for specialty Mexican cookware. They source from general restaurant supply catalogs that treat comales as commodity items — unstandardized sizes, inconsistent quality, no brand identity.
A cookware distributor or brand that presents a curated, branded mexican restaurant cookware program — with consistent sizing, commercial-grade materials, NSF compliance documentation, and a coherent product line — has a meaningful competitive advantage over commodity catalog sourcing.
The target customers are not just individual taquerias. They are:
- Restaurant supply distributors serving high-concentration Mexican restaurant markets (Southern California, Texas, Florida, Illinois, New York)
- Catering equipment suppliers building out Mexican cuisine programs
- Hotel purchasing groups adding made-to-order taco stations to breakfast and event buffets
- Food truck equipment suppliers serving the food truck market
Each of these B2B channels represents ongoing repeat purchases — comales wear out, need replacement, and restaurant operators buy in quantities, not singles.
FAQ
What is the difference between OEM and ODM for a mexican comal cookware brand?
OEM (Original Equipment Manufacturing) means your brand owns the product design — you specify the material, size, profile, handle shape, and finish, and the manufacturer builds to your requirements. The tooling you pay for belongs to you, and your design cannot be sold to competitors. ODM (Original Design Manufacturing) means you select from the manufacturer’s existing catalog designs and add your branding. ODM reaches market faster and costs less upfront but provides limited product exclusivity. Most new mexican cookware brands start with ODM plus custom branding, then invest in OEM tooling for their best-performing products as their sales volume justifies the tooling investment.
Why are commercial comales manufactured in China rather than Mexico?
Traditional mexico cookware manufacturer operations in Mexico primarily serve the domestic artisan and specialty market — clay pots, handmade comals, traditional craft items. These are genuine, beautiful products but are not equipped for commercial wholesale export volumes, international certification requirements, or OEM/ODM program infrastructure. China’s commercial cookware manufacturing clusters — particularly in Guangdong Province — have the pressing equipment, welding capability, surface treatment facilities, and export documentation infrastructure to supply commercial-grade comales at any specification and volume. Factory-direct pricing from Chinese OEM manufacturers is typically 35–55% below domestic distributor pricing for equivalent commercial-grade product.
What materials are available for OEM/ODM mexican comal cookware programs?
Three primary materials are available for commercial comal production: carbon steel (the commercial standard — heats fast, lighter than cast iron, develops seasoned patina, ideal for restaurant and food truck use), cast iron (premium home cooking choice — heavier, slower to heat, excellent heat retention, longer service life, commands retail price premium), and 304 stainless steel (NSF food-contact compliant, dishwasher safe, no seasoning required, required specification for commercially licensed US food service). Each material serves a different market segment and price tier. A complete mexican cookware wholesale program typically includes options across two or three materials.
What is the minimum order quantity for a branded mexican comal program?
For a standard catalog comal with your logo (ODM with OEM branding): typically 100–300 units from established manufacturers. For custom packaging added: 200–500 units. For custom tooling (new handle mold or panza arriba pressing die): 500–1,500 units to justify the tooling investment. These are per-configuration minimums — a mexican cookware set program with four pieces can often be structured as 200 sets (800 total units across the four pieces), meeting factory minimums more efficiently than individual piece orders.
What certifications do I need for selling mexican restaurant cookware in the US?
For commercial food service distribution in the US: NSF/ANSI 2 food equipment certification is required or expected in most licensed commercial kitchen contexts. FDA food contact compliance is required for any food-contact surface. For traditional mexican cookware retail (home cooking market): LFGB (EU food contact standard, widely used as quality benchmark), FDA compliance, and Prop 65 compliance for California sales. Pre-seasoning agents used on carbon steel and cast iron must be food-grade (typically natural vegetable oil — specify this explicitly in your OEM brief to ensure compliance).
Conclusion
The mexican comal cookware market is real, growing, and genuinely underserved by brands that understand both the cultural context and the commercial requirements of the product.
The comal is not just a flat pan. It is the anchor tool of one of the most powerful food cultures in North America — a culture whose commercial footprint grows every time another taqueria opens, every time another food truck launches, every time another hotel breakfast station adds made-to-order tortillas.
Building the right brand around this product means:
Getting the material right — carbon steel for commercial, cast iron for premium retail, stainless steel for NSF-compliant food service.
Getting the design right — panza arriba profile for authenticity, precise sizing for commercial kitchen compatibility, surface finish specification for non-stick performance.
Getting the manufacturing model right — ODM for speed to market, OEM for proprietary brand assets, hybrid for the best of both with the investment you can make today.
And getting the manufacturer right — one who has actually made comales before, understands the profile requirements, has the pressing equipment for authentic form, and can document their material specifications with Mill Test Certificates and NSF compliance records.
Changwen manufacture and supply commercial-grade mexican comal cookware — carbon steel, cast iron, and 304 stainless steel, in round, square, and oval formats, standard and panza arriba profiles — with full OEM and ODM programs, custom handle tooling, pre-seasoning options, and complete export documentation. Mexican cookware wholesale pricing available from 100 units. Custom programs from 500 units.
